Best 4 Frozen Blueberry Cheesecake Recipes
Indulge in a delectable treat with our frozen blueberry cheesecake, a symphony of flavors and textures that will tantalize your taste buds. This no-bake dessert combines a creamy and tangy cheesecake filling, nestled atop a graham cracker crust, and adorned with a vibrant blueberry sauce. Whether you're a seasoned baker or a novice in the kitchen, our article provides three variations of this classic recipe, ensuring that everyone can savor this delightful dessert. Embark on a culinary journey as we guide you through the steps of creating a traditional frozen blueberry cheesecake, a gluten-free version, and a no-sugar-added alternative, catering to various dietary preferences.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g
FROZEN BLUEBERRY CHEESECAKE
This blueberry cheesecake is my uncle's creation and it is always amazing in the summer. When saskatoons are in season, I use those.
Provided by Theiss
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h25m
Yield 10
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, sugar, and almonds in a bowl. Pour in butter and mix until incorporated.
- Grease a 10-inch springform pan and press crumb mixture over the bottom to make a crust.
- Combine blueberries and sugar in a saucepan over medium heat; simmer for 5 minutes. Stir cornstarch into water until dissolved. Pour into the blueberry mixture and cook until thick, 5 to 10 minutes. Remove from heat and let cool.
- Beat cream cheese with an electric mixer until light and fluffy. Mix in ice cream, 1 spoonful at a time, until blended.
- Spoon 3/4 of the cream cheese mixture over the crust. Cover with the blueberry filling. Spoon remaining cream cheese mixture on top. Run a fork through the cheesecake to create swirls.
- Freeze, uncovered, until firm, about 2 hours. Cover with plastic wrap and keep frozen.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 41.6 g, Cholesterol 88.8 mg, Fat 29 g, Fiber 1.3 g, Protein 7.2 g, SaturatedFat 17.5 g, Sodium 270.4 mg, Sugar 31.8 g
BLUEBERRY CHEESECAKE
Steps:
- Preheat the oven: Position an oven rack in the center of the oven. Preheat it to 325°F.
- Boil water: Fill a kettle or a large pot with water and cover it with a lid. Bring it up to a boil over high heat while you prepare the cheesecake filling. You will use the boiling water to create a hot water bath to bake the cheesecake.
- Bake the cheesecake: Bake the cheesecake until slightly puffed up around the edges and 2 to 3 inches in the center is slightly jiggly (resembling Jell-O), about 1 hour 30 minutes. Turn the oven off and open the oven door about 1 inch. You can use a wooden spoon to prop the door open. Let the cheesecake finish setting in the oven until there is barely any jiggle left in the center, about 1 hour. Transfer to a wire rack to cool for 30 minutes. Loosely cover it with a clean kitchen towel and refrigerate it until fully cooled, at least 6 hours. The cheesecake will firm up and no longer jiggle in the center.
Nutrition Facts : Calories 605 kcal, Carbohydrate 62 g, Cholesterol 144 mg, Fiber 2 g, Protein 8 g, SaturatedFat 21 g, Sodium 390 mg, Sugar 44 g, Fat 38 g, UnsaturatedFat 0 g
FROZEN LEMON BLUEBERRY CHEESECAKE
Get a double dose of fruity flavors with this Frozen Lemon Blueberry Cheesecake. The Frozen Lemon Blueberry Cheesecake is topped with a blueberry drizzle.
Provided by My Food and Family
Categories Home
Time 6h20m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Combine gingersnap crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice. Whisk in COOL WHIP; spoon over crust.
- Freeze 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool. Refrigerate until ready to serve.
- Let cheesecake stand at room temperature 15 min. before serving topped with blueberry sauce.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 50 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0.5609 g, Sugar 0 g, Protein 4 g
Tips:
- For a creamier cheesecake, use full-fat cream cheese and sour cream. Use fresh, ripe blueberries for the best flavor. - To prevent the crust from becoming soggy, press it firmly into the pan and bake it for a few minutes before adding the filling. - Let the cheesecake cool completely before serving. This will help it set properly and prevent it from cracking. - If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the crust so that it fits the plate. - You can also make this cheesecake in individual ramekins. Just reduce the baking time to 20-25 minutes.Conclusion:
This frozen blueberry cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It's easy to make and can be made ahead of time, making it a great option for busy families. With its creamy filling, sweet blueberries, and graham cracker crust, this cheesecake is sure to be a hit with everyone who tries it.
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